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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is an adaptation of a recipe by Jowar Flour Company. It is really a yummy recipe that I would serve to anyone. My family cleans up these in one evening.I have made it with different nut blends and it works with any I have used .It really is suppose to say 3/4 cup plus 2 tbsp sweet sorghum flour, but it didn't want to work that way, so the sorghum flour is in two lines. Also the xanthan gum is suppose to be a heaping 1/4 tsp. I have never tried it with a level 1/4 tsp, but it may work just fine. Ingredients:
3/4 cup sorghum flour |
2 tablespoons sorghum flour |
2 tablespoons tapioca flour |
1/4 teaspoon xanthan gum |
1/2 teaspoon baking soda |
1/2 cup sugar |
1/2 teaspoon pure vanilla extract |
2 tablespoons honey |
1 large eggs or 1/4 cup egg substitute |
1 cup macadamia nuts |
2 cups powdered sugar |
2 tablespoons mayonnaise |
1 tablespoon water |
1 teaspoon pure vanilla extract |
Directions:
1. Grind macadamia nuts to make 1 cup, Then toast the macadamia nuts in the oven at 350* for about 8 minutes (be sure to watch them so they don't burn) I also like to add 1/2 cup walnuts for 1/2 cup of the macadamia nuts,It also makes the recipe cost a little less to make, since walnuts are cheaper than macadamia nuts.
2. Put the sorghum flour, tapioca flour,xanthan gum, soda, sugar, vanilla,honey, eggs, and macadamia nuts,in the mixer bowl and blend together on low speed. It will get kinda chunky looking. I found it was a little sticky. Press into a greased 9 x 13 pan. If it is sticking to your hands you can dip your fingers into a little sorghum flour to help with this process. Bake at350* for 8 to 10 minutes. While it is baking make the frosting using the powdered sugar, mayonnaise, water and vanilla.
3. If the frosting is hard to mix, add a little more water, but be careful to not add too much at a time.
4. Frost the bars while they are still warm, so the frosting sets up like a glaze. You can reduce the amount of frosting if you like, The original recipe had less sugar in the glaze, but we like it this way.
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